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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-19-2013, 10:06 AM | #1 |
Knows what a fatty is.
Join Date: 07-05-12
Location: Harrisburg, Pennsylvania
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BBQ Chicken
So I'm trying to replicate the BBQ Chicken that you would see at a fire company/church fundraiser. While I'm sure there are different variations I'm just looking for some general guidelines or possible tips/tricks. Any help would be greatly appreciated. Thanks in advance!
-Justin
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WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke |
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04-19-2013, 10:27 AM | #2 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Gonna need more info on what your goal is. If you are going for cheapest best way, when I do fundraisers for my church and they want chicken I get leg and thigh quarters and just use lowrys seasoning salt and use a small amount of apple wood for some smoke.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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04-19-2013, 10:36 AM | #3 |
Knows what a fatty is.
Join Date: 04-03-12
Location: Chambersburg,Pa
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Most of the chicken you see done around here in southern Pa is done over charcoal pits with a mixture of vinegar, water, butter, salt and pepper sprayed on the chicken while it is cooking.
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Zigs Pig BBQ Team, KCBS, CBJ |
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04-19-2013, 10:40 AM | #4 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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^^^ that's how it was done when I was a kid but not too many people do it that way anymore. I miss those days!!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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04-19-2013, 10:41 AM | #5 |
Knows what a fatty is.
Join Date: 03-15-13
Location: Annapolis & Ocean City Md.
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We do the open pits here in Maryland with the same type of vinegar, water salt and pepper (not sure about the butter!) mix. Use chicken halves. Hot fire, not slow cooked.
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04-19-2013, 10:46 AM | #6 |
Knows what a fatty is.
Join Date: 04-03-12
Location: Chambersburg,Pa
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A lot of the fire houses/churches still use the open pits around here doing chicken halfs.
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Zigs Pig BBQ Team, KCBS, CBJ |
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04-19-2013, 10:46 AM | #7 |
Knows what a fatty is.
Join Date: 07-05-12
Location: Harrisburg, Pennsylvania
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I'm looking to do the chicken on my Weber Kettle, lump charcoal, whiskey wood chips, and I'm cooking for about 10 people. I was going to buy 2 1/2-3lb fryers and then halve them.
@Zig that's exactly what I'm trying to replicate, do you marinade in that mixture, brine the chicken, or do anything special? -Justin
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WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke |
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04-19-2013, 10:50 AM | #8 | |
Knows what a fatty is.
Join Date: 04-03-12
Location: Chambersburg,Pa
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Quote:
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Zigs Pig BBQ Team, KCBS, CBJ |
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04-19-2013, 10:59 AM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Google Cornell Chicken it is what your looking for
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-19-2013, 09:24 PM | #10 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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You mean like this?
We make ours in like a 10 gallon crawfish pot and ladle out what we need, we keep it simmering during the whole cook. Pit chicken mop: 1gallon worchestershire 1 gallon white distilled vinegar 1 cup coarse black pepper 2 gallons of water 3 Vidalia onyawns rough chopped Bout 20 oz Cookin oil (canola) 5 lemons halved, squeezed and dropped in Bout 5 beers Entire contents of 1 bottle of flavor glow tasty blend. Lawrys will work also. We never season ahead of time because we don't have storage for that much food. Rub with dukes or hellmans mayo original and Just a light season of Harley's and chunk em on the pit. We mop twice everu flip.15min bone side down, 5 min skin side down and cook till leg bone is twists and or thigh Easily separates. Fantastic every time. Definitely no competition winner, but damn it's something you can eat alot of and just simply be full and content! Last edited by jmoney7269; 04-19-2013 at 09:40 PM.. |
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04-19-2013, 09:30 PM | #11 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Dang now I'm hungry for firepit chicken, German potatoes and spicy vinegar slaw!
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04-19-2013, 10:17 PM | #12 |
Full Fledged Farker
Join Date: 03-15-13
Location: Beaufort, NC
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That's the way I've done it, and the way my parents did (except for the water). They just melted one stick of butter into one cup of cider vinegar with a good dose of cayenne and mopped it. Good to know that there's an area where almost the same thing is done. It sounds too simple to yield a sublime result, but it does!
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04-20-2013, 04:57 PM | #13 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Also search for Roadside Chicken. Between these two recipes you should find something you like.
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Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components |
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04-20-2013, 07:55 PM | #14 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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I want that plate now!!!!
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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04-22-2013, 10:45 AM | #15 |
Knows what a fatty is.
Join Date: 07-05-12
Location: Harrisburg, Pennsylvania
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Damn that looks fabulous jmoney.....well done!
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WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke |
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